Åse Solvej Hansen

Åse Solvej Hansen

Associate professor emeritus, Associate Professor emeritus

Member of:

    ORCID: 0000-0003-0383-744X

    Publication year:
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    1 - 50 out of 93Page size: 50
    1. 1987
    2. Published

      Fermentation of Rye Sourdough

      Lund, B. & Hansen, Åse Solvej, 1987, In: Ugeskrift for Jordbrug. Selected research reviews 1987, p. 47-58 12 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. 1989
    4. Published

      Flavour Production and Acidification of Sourdoughs in Relation to Starter Culture and Fermentation Temperature

      Hansen, Åse Solvej, Lund, B. & Lewis, M. J., 1989, In: Lebensmittel - Wissenschaft und Technologie. 22, p. 145-149 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    5. Published

      Flavour of Sourdough Rye Bread Crumb

      Hansen, Åse Solvej, Lund, B. & Lewis, M. J., 1989, In: Lebensmittel - Wissenschaft und Technologie. 22, p. 141-144 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    6. Published

      The Influence of Dough Yield on Acidification and Production of Volatiles in Sourdoughs

      Lund, B., Hansen, Åse Solvej & Lewis, M. J., 1989, In: Lebensmittel - Wissenschaft und Technologie. 22, p. 150-153 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    7. 1994
    8. Published

      Influence of Wheat Flour Types on the Production of Flavour Compounds in Wheat Sourdoughs

      Hansen, Åse Solvej & Hansen, B., 1994, In: Journal of Cereal Science. 19, p. 185-190 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    9. Published

      Volatile Compounds in Wheat Sourdoughs produced by Lactic Acid Bacteria and Sourdough Yeasts

      Hansen, B. & Hansen, Åse Solvej, 1994, In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 198, p. 202-209 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    10. 1995
    11. Published

      Contamination profiles and characterisation of Bacillus species in wheat bread and raw materials for bread production

      Rosenkvist, H. & Hansen, Åse Solvej, 1995, In: International Journal of Food Microbiology. 26, p. 353-363 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    12. Published

      Flavour compounds in rye sourdough and rye bread

      Hansen, Åse Solvej, 1995, Ikke angivet. Poutanen, K. & Autio, K. (eds.). Technical Research Centre of Finland, p. 160-168 9 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    13. 1996
    14. Published

      Ancient wheats: botanical components, technical properties and sensory qualilty

      Møller, B., Mikkelsen, L., Hansen, Åse Solvej & Munck af Rosenschøld, Lars M, 1996. 1 p.

      Research output: Contribution to conference › Paper › Research

    15. Published

      Flavour of sourdough wheat bread crumb

      Hansen, Åse Solvej & Hansen, B., 1996, In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 202, p. 244-249 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    16. Published

      Influence of sourdough on wheat bread quality

      Hansen, Åse Solvej, 1996. 8 p.

      Research output: Contribution to conference › Paper › Research

    17. Published

      Microbial stability of rye sour dough

      Rosenkvist, H. & Hansen, Åse Solvej, 1996, Ikke angivet. Uusisuo, M. (ed.). Nordic Industrial Fund, p. 101 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    18. Published

      New sour dough processes

      Hansen, Åse Solvej, Salovaara, H. & Lönner, C., 1996, Ikke angivet. Uusisuo, M. (ed.). Nordic Industrial Fund, p. 98-102 5 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    19. Published

      Trådtrækkende bakterier i brød

      Rosenkvist, H. & Hansen, Åse Solvej, 1996, In: Alimenta. 1, p. 5-7 3 p.

      Research output: Contribution to journal › Journal article › Communication

    20. 1997
    21. Published

      Den ¤store danske encyklopædi: bd. 8

      Hansen, Åse Solvej, 1997, Danmarks Nationalleksikon. København: Danmarks Nationalleksikon

      Research output: Chapter in Book/Report/Conference proceeding › Encyclopedia chapter › Communication

    22. Published

      Kost og kræft

      Hansen, Åse Solvej, 1997, In: Alimenta. 20, 5, p. 17-18 2 p.

      Research output: Contribution to journal › Journal article › Communication

    23. Published

      Kvalitetsbedømmelse af groft rugmel til brødfremstilling

      Hansen, Åse Solvej & Boskov Hansen, H., 1997. 1 p.

      Research output: Contribution to conference › Paper › Research

    24. 1998
    25. Published

      Råvarekvalitet: frugt, grønsager, kartofler og korn

      Hansen, Åse Solvej & Poll, L., 1998, København: Jordbrugsforlaget. 242 p.

      Research output: Book/Report › Book › Education

    26. Published

      The antimicrobial effect of organic acids, sour dough and nisin against Bacillus subtilis and B. licheniformis isolated from wheat bread

      Rosenquist, H. & Hansen, Åse Solvej, 1998, In: Journal of Applied Microbiology. 85, p. 621-631 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    27. 1999
    28. Published

      Baking quality of rye, (Secale cereale)

      Boskov Hansen, H., Rasmussen, C. V., Bach Knudsen, K. E., Melchior Larsen, L. & Hansen, Åse Solvej, 1999. 1 p.

      Research output: Contribution to conference › Paper › Research

    29. Published

      Chemical composition and baking quality of rye

      Boskov Hansen, H., Melchior Larsen, L. & Hansen, Åse Solvej, 1999, Ikke angivet. The Secretariat of the Danish Cereal Network, p. 86-93 8 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    30. Published

      Chemical composition and baking quality of rye

      Boskov Hansen, H., Melchior Larsen, L. & Hansen, Åse Solvej, 1999. 1 p.

      Research output: Contribution to conference › Paper › Research

    31. Published

      Effect of modified atmosphere packaging on staling in wheat bread

      Have Rasmussen, P. & Hansen, Åse Solvej, 1999. 1 p.

      Research output: Contribution to conference › Paper › Research

    32. Published

      Release of hydroxycinnamic and hydroxybenzoic acids in rye by commercial plant cell wall degrading enzyme preparations

      Andreasen, M. F., Christensen, L. P., Meyer, A. S. & Hansen, Åse Solvej, 1999, In: Journal of the Science of Food and Agriculture. 79, p. 411-413 3 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    33. 2000
    34. Published

      Activity of endogenous alfa-amylase and cell-wall-degrading enzymes in germinating rye (Secale cereale L.)

      Boskov Hansen, H., Hansen, Åse Solvej & Melchior Larsen, L., 2000, VTT symposium. Simoinen, T. & Tenkanen, M. (eds.). 207 ed. Valtion teknillinen tutkimuskeskus, p. 233-237 5 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    35. Published

      Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secale cereale L.) varieties

      Andreasen, M. F., Christensen, L. P., Meyer, A. S. & Hansen, Åse Solvej, 2000, In: Journal of Agricultural and Food Chemistry. 48, 7, p. 2837-2842 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    36. Published

      Ferulic acid dehydrodimers in rye (Secale cereale L.)

      Andreasen, M. F., Christensen, L. P., Meyer, A. S. & Hansen, Åse Solvej, 2000, In: Journal of Cereal Science. 31, p. 303-307 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    37. Published

      The ¤microbial stability of two bakery sourdoughs made from conventionally and organically grown rye

      Rosenquist, H. & Hansen, Åse Solvej, 2000, In: Food Microbiology. 17, p. 241-250 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    38. 2001
    39. Published

      Antioxidant effects of phenolic rye (Secale cereale L.) extracts, monomeric hydroxycinnamates, and ferulic acid dehydrodimers on human low-density lipoproteins

      Andreasen, M. F., Landbo, A., Christensen, L. P., Hansen, Åse Solvej & Meyer, A. S., 2001, In: Journal of Agricultural and Food Chemistry. 49, 8, p. 4090-4096 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    40. Published

      Effect of genotype and harvest year on dietary fibre content and baking properties of rye (Secale cereale L.) whole meal flour

      Boskov Hansen, H., Bach Knudsen, K. E. & Hansen, Åse Solvej, 2001, VTT symposium. Liukkonen, K., Kuokka, A. & Poutanen, K. (eds.). 213 ed. p. 113-115 3 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    41. Published

      PH-, temperature- and time-dependent activities of endogenous endo-beta-D-Xylanase, beta-D-Xylosidase and alfa-L-Arabinofuranosidase in extracts from ungerminated rye (Secale cereale L.) grain

      Rasmussen, C. V., Boskov Hansen, H., Hansen, Åse Solvej & Melchior Larsen, L., 2001, In: Journal of Cereal Science. 34, p. 49-60 12 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    42. Published

      Staling of wheat bread stored in modified atmosphere

      Have Rasmussen, P. & Hansen, Åse Solvej, 2001, In: Lebensmittel - Wissenschaft und Technologie. 34, p. 487-491 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    43. 2002
    44. Published

      Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making

      Boskov Hansen, H., Andreasen, M. F., Nielsen, M. M., Melchior Larsen, L., Bach Knudsen, K. E., Meyer, A. S., Christensen, L. P. & Hansen, Åse Solvej, 2002, In: European Food Research and Technology. 214, 1, p. 33-42 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    45. Published

      Chemical composition, functional properties and sensory profiling of einkorn (Triticum monococcum L.)

      Løje, H., Jespersen, Birthe P Møller, Laustsen, A. M. & Hansen, Åse Solvej, 2002, In: Journal of Cereal Science. 37, p. 231-240 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    46. Published

      Effects of genotype and harvest year on content and composition of dietary fibre in rye (Secale cereale L) grain

      Hansen, H. B., Rasmussen, C. V., Knudsen, K. E. B. & Hansen, Åse Solvej, 2002, In: Journal of the Science of Food and Agriculture. 83, p. 76-85 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    47. Published

      Vegetabilier som råvare: frugt, grønsager, kartofler og korn

      Hansen, Åse Solvej, Petersen, Mikael Agerlin & Poll, L., 2002

      Research output: Book/Report › Book › Education

    48. 2003
    49. Published

      Aroma production during sourdough fermentation: Applied aspects

      Hansen, Åse Solvej, 2003, Ikke angivet. editor Luc de Vuyst (ed.). <Forlag uden navn>, p. 88-89 2 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    50. Published

      Rugens historie, udbredelse, anvendelse og vækst

      Hansen, Åse Solvej, 2003, In: Semper Ardens - nyhedsbrev. 8, p. 4-5 2 p.

      Research output: Contribution to journal › Journal article › Communication

    51. 2004
    52. Published

      Grain Characteristics, Chemical Composition, and Functional Properties of Rye (Secale cereale L.) As Influenced by Genotype and Harvest Year

      Hansen, H. B., Jespersen, Birthe P Møller, Andersen, S. B., Jørgensen, J. R. & Hansen, Åse Solvej, 2004, In: Journal of Agricultural and Food Chemistry. 52, 8, p. 2282-2291 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    53. Published

      Handbook of food and beverage fermentation technology

      Hui, Y. H., Meunier-Goddik, L., Hansen, Åse Solvej, Josephsen, J., Nip, W., Stanfield, P. S. & Toldrá, F., 2004, New York: Marcel Dekker. 919 p.

      Research output: Book/Report › Book › Communication

    54. Published

      Sourdough bread

      Hansen, Åse Solvej, 2004, Handbook of food and beverage fermentation technology. Hui, Y. H., Meunier-Goddik, L., Hansen, Å. S., Josephsen, J., Nip, W-K., Stanfield, P. S. & Toldrá, F. (eds.). New York: Marcel Dekker, p. 729-755 27 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    55. Published

      Triticale yield formation and quality influenced by different N fertilisation regimes

      Alarum, M., Jespersen, Birthe P Møller & Hansen, Åse Solvej, 2004, In: Agronomy Research. 2, 1, p. 3-12 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    56. 2005
    57. Published

      Application of dynamic headspace technique and gas chromatography: mass spectrometry methods for bread

      Venskaityte, A., Juodeikiene, G., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2005, In: Ekologia i Technika. 13, 5, p. 182 - 186 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    58. Published

      Flavour of rye bread made with scalded flour

      Petersen, Mikael Agerlin, Hansen, Åse Solvej, Venskaityte, A., Juodeikiene, G. & Sventickaite, A., 2005, Using cereal science and technology for the benefit of consumers. Cauvain, S. P., Salmon, S. & Young, L. S. (eds.). British Welding Research Association, p. 1-5 5 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    59. Published

      Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

      Hansen, Åse Solvej & Schieberle, P., 2005, In: Trends in Food Science & Technology. 16, 1-3, p. 85-94 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    60. Published

      Microbial population in Lithuanian spontaneous rye sourdoughs

      Digaitiene, A., Hansen, Åse Solvej, Juodeikiene, G. & Josephsen, J., 2005, In: Ekologia i Technika. 13, 5, p. 193-198 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    61. Published

      Om mel og hvordan, man får et ordentligt brød

      Hansen, Åse Solvej, 2005, Ikke angivet. Oprør fra Maven, p. 1-7 7 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    62. 2006
    63. Published

      Phytase activity and degradation of phytic acid during rye bread making

      Nielsen, M. H. M., Damstrup, M. L., Thomsen, A. D., Rasmussen, S. K. & Hansen, Åse Solvej, 2006. 1 p.

      Research output: Contribution to conference › Poster › Research

    64. Published

      Phytase activity and degradation of phytic acid during rye bread making

      Nielsen, M. H. M., Damstrup, M. L., Thomsen, A. D., Rasmussen, S. K. & Hansen, Åse Solvej, 2006. 1 p.

      Research output: Contribution to conference › Poster › Research

    65. Published

      Phytase activity and degradation of phytic acid during rye bread making

      Nielsen, M. H. M., Damstrup, M. L., Thomsen, A. D., Rasmussen, S. K. & Hansen, Åse Solvej, 2006, Supplement to proceedings from LMC International Food Congress 2006: nutrigenomics and health - from vision to food. Centre for Advanced Food Studies (LMC), p. 22 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

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